Uncooked whole-wheat spaghetti
Uncooked vidalia onion(s)
½ cup(s), chopped, chopped
2 clove(s), medium, minced
1 medium, diced
1 cup(s), sliced
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 2-inch pieces
Canned diced tomatoes
- Cook spaghetti according to package directions. Drain, run under warm water and cover with foil to keep warm.
- Meanwhile, heat oil in a large saucepan or stock pot over medium-high heat. Add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt, and black pepper; stir to coat.
- Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.
- Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.